Tuesday, December 14, 2010

Shepard's Pie

What a great comfort food. I did not have this made for me as a child growing up. Oddly enough. my mother is from the South, but my mom never made this dish. What a shame, for this is such a simple basic, easily adaptable recipe you could have ever imagined. You can easily adapt it to whatever you have a in your pantry and or freezer and or fridge. It is that inter-changeable.

So let's get down to business and show you this recipe. Just so you know I am finding a great majority of my recipes on VegWeb. This is a strictly vegetarian recipes, but how they break them down into so many different categories is mind blowing. And if they do not have it, you don't need it. Another great plus is that these recipes are submitted by folks like you and me. So these recipes have been tried and tested over and over again. Plus folks who make these recipes send in their reviews with what they have added or taken away, so extremely user-friendly.

Olive oil (As needed)1 (12 ounce) package veggie ground beef2 large carrots, grated1 medium onion, chopped1&1/2 t rosemary1T + 1&1/2 t vegetarian Worcestershire sauce1&1/2 t salt1 cup frozen corn7 potatoes, boiled and mashed~~~~~~~~~~~~~~~~~~~~~~~~-Preheat oven to 350 degrees. Cook ground 'beef' with onion and grated carrot in olive oil for about 5 minutes over medium heat.-Add salt, rosemary and Worcestershire sauce and m ix well.-Put mixture in casserole dish and top with corn and then potatoes. I would make sure the potatoes are not very stiff, for they will cook more in the oven. So make sure there is a bit of a give to them.-Bake at 350 for 30 minutes.